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Wednesday, September 7, 2011

My zucchini plants have exploded...every day there seems to be 10 more long green squash ready for harvest. SO I've been trying out new recipes to share with all of you, hoping your zucchini plants are producing as well as mine so that you will have plenty to whip up some of this YUMMY bread. I was really excited to find a recipe that wasn't the "generic" zucchini bread recipe (don't get me wrong...I am loving generic zucchini bread, BUT its nice to change it up a bit). I actually found a couple of fun Zucchini Bread recipes that I tried and I will be sharing another one shortly...but for now you HAVE to try this Zucchini Cranberry Bread...its a little bit of heaven!

Zucchini Cranberry Bread

2 eggs

1 1/3 c. sugar

2 t. vanilla

3 c. grated fresh zucchini

2/3 c. melted BUTTER

2 t. baking soda

dash salt

3 c. flour

1/2 t. nutmeg

2 t. cinnamon

1 c. dried cranberries (I used Craisons)

In a large bowl, mix together sugar, eggs and vanilla. Stir in the grated zucchini and then the melted butter. Add dry ingredient and stir until blended, DON'T over mix. Fold in the cranberries. Divide batter and pour into 2 loaf pans coated with cooking spray.. Bake at 350 degrees for 45-60 minutes (start checking at 45 minutes...and it COULD take as long as 60 minutes, mine took about 48 minutes). Cool for 5 minutes in pans then transfer to a paper towel or cooling rack and cover.